April 8th, 2012
Recipe by Guiliano Hazan Photography by Dana Gallagher
Preheat a charcoal or gas grill.
In a small bowl, mix lemon juice with 1 teaspoon of salt with a small fork until salt is dissolved. Add parsley and thyme to the bowl. Whisk in 4 tablespoons of oil until emulsified.
Season fish with salt and pepper and coat with bread crumbs. Drizzle remaining ol on salmon and place it on the grill. Cook for about 5 minutes per inch of thickness, turning over halfway through cooking time. When salmon is done, it should flake but still be somewhat pink in the centre.
Transfer to a serving platter, pour sauce over, and serve immediately.